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Popsie’s Fresh Alaskan Salmon Mince Meatballs

These delectable meatballs can be served in a homemade pasta dish, cooked and added to a hearty chowder or eaten as finger food with a variety of delicious dips and creamy sauces. Or, cool them immediately and freeze for quick preparations throughout the week.

  • 1 package Popsie Sockeye Salmon Mince (approximately 2 lbs), (thawed)
  • 1 large yellow onion, (finely minced* )
  • 2 cloves garlic, (minced*)
  • 2 teaspoons fennel seed, ( lightly crushed)
  • 2 whole eggs
  • 1 ½ cups panko bread crumbs
  • 1 ½ cups parmesan, (grated)
  • zest of one lemon ((optional))
  • 2 Tablespoons fresh parsley, (chopped)
  • 2 Tablespoons fresh dill, (chopped)
  • 2 teaspoons crushed red chili flakes ((optional))
  1. Preheat oven to 350˚F

  2. In a large bowl, combine all the ingredients.

  3. Using a fork or rubber spatula, mix gently until well incorporated.

  4. Let mixture rest for 10 minutes to allow breadcrumbs to absorb moisture.

  5. Line a 9 by 13-inch sheet pan with parchment paper and set aside.

  6. Using your hands, form salmon meatball mixture into golf ball sized portions by gently rolling mixture between palms.

  7. Space salmon meatballs 1 inch apart on lined sheet pan.

  8. Bake in preheated oven until golden brown and cooked through (8-10 minutes).

  9. Salmon meatballs should be cooked throughout but still moist.

We also enjoy simply sautéing these on the stovetop and basting them with a bit of butter and fresh herbs and then finishing them in a warm oven until cooked through. Be careful to watch the meatballs closely if you choose the broiler preparation; be sure to use a set of long tongs to turn them halfway through the cooking process to achieve even browning and doneness.  

*If raw onion and garlic are too strong for your taste, gently sauté in butter and cool thoroughly before adding to the meatball mixture

Dinner, Lunch